Check some related videos
Similar recipes:
Apple-pear salad Preheat oven to 350F degrees.
Combine oil, cider, cider vinegar, and honey in a small jar with a
tight-fitting lid; shake well to combine.
Toast pecans on baking sheet in preheated oven for 7 minutes or until
crisp and fragrant; set aside.
Arr
Potato salad supreme (vrg) Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.
Total Calories Per Serving: 237 Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetari
French country potato salad with turkey 1. Cook green beans according to directions; drain.
2. In a large non-stick skillet, combine the potato strips and 3/4 cup of the water. Cover and cook over medium heat for 8-10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basi
Warm potato & tuna salad. 1. Cook the potatoes in lightly salted water for about 15 minutes or until
tender.
2. While the potatoes are cooking mix together the spring onions, most of
the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and
place in
Sliced beet salad Drain the liquid from the canned beets, reserving 1/2 cup. (Use
water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf,
cloves and allspice in a small saucepan. Heat to boiling. Lower the
heat and simmer for 5 minutes.
Section th
German potato salad (kartoffelsalat) Cook the potatoes in their jackets in lightly salted water. When the
potatoes are cooked and cool enough to handle, peel and slice them, and
drop them into a bowl. In a small bowl, whisk the remaining ingredients.
Taste, and adjust seasoni
Stefen's melon and jicama salad Combine melon, jicama and red onion. Whisk together citrus juices,
zest, jalapeno, mustard and olive oil. Season to taste with salt and
pepper. Toss and let sit for 1 hour. Serve in lettuce cups.
Per Serving: 310 calories, 2 g protein, 17 g car
Cannellini bean salad Mince red onion to give 1 tablespoon
Peel, seed, and dice 2 medium cucumbers
Rinse and drain the cannellini beans from 1 (15-ounce) can
Finely diced 1 red bell pepper, finely diced
Freshly grind black pepper
Whisk together oil, vinegar, onion, and oregano
Warm fajita rice salad Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.
1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish.
90s style chicken salad In deep saucepan, place chicken. Add broth and 4 teaspoons of the
curry powder. Cover and simmer about 30 minutes or until chicken is
fork tender. Remove from heat and allow chicken to cool in broth.
When cool, separate meat from bones. Discard bo
Chopstix glass noodle salad Soak bean threads or rice sticks in hot water until soft, about 30 minutes. Drain thoroughly and cut into 4-inch lengths.
Snap off stems of snowpeas and discard. Blanch snowpeas for 5 seconds in
in 2 quarts boiling water. Immediately transfer snowpea
Bing cherry salad #1 Drain juice from cherries and pineapple. (To make 2 cups of juice add a
little water if needed).
Bring juice to boiling point, and pour over the gelatin, stirring until
completely dissolved. When cool, add 2 bottles of Coca-cola, stir and
chill in ref
Cookie salad Whip together:
• 1 cup buttermilk
• 1 large pkg. Instant vanilla Pudding
Add:
• 1- 8 oz. Cool Whip
• 1-16 oz Crushed pineapple ( No Juice)
Add right before eating:
• Crushed snickers or 1 pkg. Keebler striped cookies
Diabetic carrot-raisin salad Combine carrots, pineapple, and raisins; mix well. Chill for 2-3 hours, stir in yogurt, and serve on a lettuce leaf, if desired. Yield 7 servings.
Fruit cocktail salad Drain pineapple and fruit cocktail, mix. Make pudding and mix with fruit.
If desire add coconut and chopped nuts. Add cool whip just before
serving.
Red endive and watercress salad Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large
salad bowl until combined, then add oil in a slow stream, whisking until
emulsified. Cover vinaigrette and let stand 1 hour.
Add salad greens to vinaigrette and toss to coat.
Cook
Fresh spinach salad Two hours before serving, marinate Caesar salad dressing with cottage
cheese.
Prepare fresh spinach by washing, cutting out large vein in center of
leaves, and tearing into desired size pieces. Drain. Pour dressing over
spinach, toss, and serve.
Mrs. John
Brazilian hearts of palm salad In a medium mixing bowl, combine the oil, vinegar and seasonings. Gently
mix in the hearts of palm, tomato, onion and scallion. Refrigerate for at
least 1 hour before serving.
Serve over bed of leaf lettuce.
Fiesta corn salad Combine all ingredients; chill several hours before serving. If planning to store this salad for any length of time, omit the cucumber, as it will become watery. Instead, substitute more tomato and celery for the cucumber.
Chinese crunch salad In a fry pan over medium heat, melt butter and lightly brown almonds and sesame seeds; set aside.
In a jar with a tight fitting lid, combine oil, vinegar, sugar and seasoning pack from noodles; shake well, set aside.
Place coleslaw mix in a bowl. Right be
Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6
minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can
be made 1 day ahead. Wrap in paper towels and store in resealable plastic
bags; refrigerate.)
C
hop toma
Wilted mustard greens salad with bacon Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, a
Spinach and carrot salad Immerse spinach leaves in a pot of cold water, rinse well and strain. In a bowl, mix together ? cup of the carrots, tahini, ALOHA SHOYU Soy Sauce, ALOHA Apple Cider vinegar with chopped garlic. (You can adjust the soy sauce and cider vinegar to taste.) To
Orange tapioca salad Mix tapioca puddings, jello and water, into large saucepan. Boil 2 minutes until orange clear. When cool, add oranges, when this starts to set add 1 pkg. Dream Whip which has been prepared. Mix and put in refrigerator for a few hours before serving.
Zucchini and tomato salad Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover
vegetables. For a zestier taste, add Italian seasoning
s and garlic powder.
THE ANDERSONS' FOOD GARDEN
Italian white bean salad Combine all ingredients and toss well.
Refrigerate for several hours before serving.
Mediterranean tomato salad Place tomatoes in a large serving dish. Peel the cucumber. Halve
lengthwise, seed & slice thinly. Add to the tomatoes. Add the remaining
salad ingredients, toss & set aside.
DRESSING: Whisk together all the dressing ingredients in a
Roasted beet salad with horseradish vinaigrette in another baking dish. Whisk olive oil, thyme, salt, and 1/4 tsp pepper
in small bowl. Drizzle oil mixture over beets, dividing equally; toss to
coat. Cover dishes with foil and roast until beets are tender, about 1
hour. Uncover and roast until beet
Farfel and egg salad --pareve or meat- Put farfel in sm. bowl. Add stock and stir. Let stand until completely
cooled.
Place eggs in med. bowl and mash. Stir in softened farfel.
Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle
with spice mix and s
Gazpacho salad Bring tomato juice to a boil in small saucepan. Completely dissolve
gelatin in boiling tomato juice. Chill until slightly thickened.
Combine remaining ingredients in medium bowl; mix well. Stir into
gelatin mixture. Pour into individual
Barvarian potato salad * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 mi
Corinne's salad dressing Blend everything together and tweak to taste. Store in a bottle. No need to refrigerate.
Luby's pea salad Combine all ingredients, cover and refrigerate for at least 2 hours.
Jicama salad In a plastic or glass bowl, mix all ingredients. Chill for at least 1 hour
before serving. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL:
38; FAT: 0gm; CHO: 0mg; SOD: (WITHOUT OUT SALT) 10mg; SOD: (WITH ADD SALT)
99mg; CAR: 9gm; SUGA
French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the
Vegetable cottage cheese salad Completely dissolve gelatin in boiling water. Add cold water and
vinegar. Measure 1 cup gelatin mixture; divide evenly among 3 individual
plastic containers (for brown bagging) or serving dishes. Chill until set
but not firm. Add remainin
Algerian couscous Place couscous in shallow pan with 4 cups water. Swirl and pour off water
immediately in a sieve. Rub couscous well between hands and drop back into
pan, making sure couscous is lump free. Let this dry while preparing
remainders. Fry onions garlic
Fatoosh (middle eastern bread salad) Toast the pita breads and with a scissors, cut into bite sized pieces.
Set aside.
Toss lettuce, green onion, cucumber, tomatoes, parsley, garlic and mint in
a large mixing bowl.
Add lemon juice, olive oil and sumac.
Toss.
Add bread and then salt to taste.
Refrigerated fruit salad In a large bowl combine peach pie filling, pineapple, oranges, blueberries,
marshmallows, and bananas; mix well. Cover; refrigerate at least 4 hours or
overnight.
Oriental salad Dressing:
1/3 cup white vinegar
1/2 cup sugar
seasoning packets from 2 packages Beef Ramen
combine all let sit for at least 2-3 hours, stirring occasionally
Salad:
large package coleslaw mix
1 bunch of green onion, chopped
1/2 cup slivered almonds
1/2 cu
Hot and cold salad sampler Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake
until lightly browned and crisp, 20 to 25 minutes, as package
directs. Meanwhile, in small bowl mix sour cream and dressing to
blend thoroughly; set aside. Line four serving plates with l
Summer vegetables & potato salad w. anchovy dressing In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes.
Add the garlic, bay l
Wild asparagus salad Cook asparagus until crisp-tender, drain and rinse in cold water. Place in a shallow dish, top with olives and egg. In a jar with tight fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper, shake well. Pour over
Ann's leftover spaghetti salad Mix all the ingrediants together in a large bowl. Chill'em over night so
that the flavors mix.
Lentil salad (vrg) In a salad bowl, mix cooked lentils, celery, green beans, and parsley.
Combine dressing ingredients in a small bowl. Toss lentil mixture with
dressing and serve on shredded lettuce. Garnish with tomato wedges and
chives. Serve with crusty whol
Holiday chicken salad 1. In a medium bowl mix mayo, paprika and seasoned salt.
2. Blend in dried cranberries, celery, onions, bell pepper
&
pecans.
3. Add Chicken and mix well.
4. Season w/ pepper.
5. Chill 2 Hours.
Doodles olive salad Combine all ingredients; cover and chill. Store remaining salad in
refrigerator up to 1 week. Yield: 7 cups.
Green salad with apple dressing and camembert toasts Whisk vinegar and oil in large bowl to blend. Season with salt and pepper.
Stir in apple. Let apple marinate at roo
m temperature 30 minutes, stirring
occasionally.
Spread Camembert cheese evenly over toasts, dividing equally.
Add greens to apple dressing
Mediterranean chicken salad Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl;
whisk to blend. Season dressing to taste with salt and pepper. Place
chicken in medium bowl. Mix in 1/4 cup dressing.
Cook orzo in large pot of boiling salted water until just tender
Chicken avacado rice salad Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise
into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until
well chilled. In a large mixing bowl, combine the scallions, olives,
chicken and rice. Toss ge
|
::